Shoushin

One of the best Japanese restaurants in Toronto. Skillful chef, with top quality ingredients / fishes, and like to use seasonal stuffs, so you never get disappointment. The servers got strong knowledge on Sake, and they are doing pretty good job on sake pairing part. Especially, they can tell the characteristics of each bottle of sake.

Not much to say, setting, service, pacing, food are all stellar. You are paying for the dining experience, experience of the chef and definitely the exotic and the quality of fish. There is something to be said about the overall dining experience you get here! A gem for Japanese cuisine in Toronto. They even noticed my left-handedness and placed the plates and utensils to my left as they came out. Great experience!

Such a disappointing experience. Nothing special, nothing creative. When I pay 400+/person, I’d expect to be “wowed”. The fish and dishes were very ordinary - toro, uni, shrimp...I can have it at many other places so why Shoushin, why this price point when this place doesn’t strike a difference? Omakase is supposed to work along with the seasons; the ingredients, fish and even the cooking methods should reflect that for the best tastes. Also the rice was not made right, by that I mean it was loose! Some rice dropped from the sushi, some was stuck on my finger! Making sushi rice is the most basic but critical skill for any sushi chef. Overall not worth the price!

Excellent dinner at Shoushin. Welcoming hospitality as usual, and interesting and hard to find fish. Chef Jackie always does his best to create an excellent dining experience. Particularly like the Amadai, Chutoro, Matsuwa saba, and the Tairagai for this meal. The Buri daikin was great too, and the Kohada was excellent as usual.

Excellent experience. This is my favourite sushi restaurant in Toronto, just edging out Kaji. This was the last of the high end sushi restaurants for me to try in the city, and I’m happy I did. It’s pricey and they’re not going to put gold flakes on it so you’ll feel good about the price. :) It’s just great sushi, well prepared and incredible service.

Wonderful dining experience from start to finish. Customer service was exceptional and the food was on point. I have tried Uni several times in the past and was convinced it wasn’t my thing; however, after visiting Shoushin I’ve found it to be one of my favourite dishes. Will definitely be coming back in the future.

I really feel so disappointed about my dinner experience here, service was good. But the price and the quality of the food was not equal, I couldn't even bite into one of the sashimi，I was giving lot of expectations of shoushin. Feel really sad about this experience

Shoushin has really matured since my last visit - granted this last visit was in 2017, a time frame approaching five years. We had plans to go back in 2019, but we all know why that didn’t happen. It’s a restaurant that is more sure of itself: there’s only two menus to choose from with the omakase at $300 or a more personalized experience, the obsession perfection, priced at $450+ depending on the selection. Their staff are more knowledgeable - about the restaurant, alcohol selection, and the ingredients used – and operates with a synchronized precision that would make Henry Ford happy. Right after the menus are whisked away, a hot hand towel arrives, followed by cold drinks, and an amuse bouche - a bite of spinach boiled in kelp broth and topped with dried rich tuna flakes. For the winter, the kelp broth seemed to be a cornerstone of their appetizers, a comforting staple like chicken soup. This is followed by another warming dish, a piece of smoked king fish sitting in a puréed daikon broth. The accompanying cutlery was difficult to use. Although pretty to look at, the wooden spoon combined with a shallow dish made reaching the broth difficult (unless you pick up the vessel and drink from it). From what I manage to get into the spoon, the savoury silky soup went well with the lightly scented meaty fish. The fish was described as quickly deep fried, but there wasn’t a crunchy element, which if they could have managed a bit of crispiness would have made the dish even more interesting Sashimi arrives next, served over three dishes to ensure we enjoyed each one as intended. My favourite dish of the night was the fatty tuna simmered in plum broth. The rich savouriness of the fish balanced nicely with the slightly sweet tartness of the fruit, sort of like having pork chops with apple sauce. It’s fragrant, flavourful, and warming, something I could have had an entire steak of surely. And before the sushi, a cup of miso soup made with red and aged miso, which was so light on the salt that I wouldn’t be surprised was not seasoned at all. Nonetheless, it’s surprisingly flavourful with an umami acidic property to it. The finely chopped shallots were an interesting choice, maybe for the slightly crunchy texture, but a bit overpowering given the under seasoned soup.